Photo by: Jonathan Lovekin

Orange and date salad

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100g red quinoa
5 medium oranges (1kg in total; 500g after peeling and slicing)
3 large Medjool dates (60g), pitted and quartered lengthways
120g radishes, sliced 1-2mm thick
1/3 small red onion, very thinly sliced into rings (30g)
60g rocket
30g lollo rosso lettuce, torn into 3cm pieces
15g coriander, roughly chopped
15g parsley, roughly chopped
15g mint, roughly torn

2 tbsp lemon juice
1 garlic clove, crushed
1 tsp orange blossom water
½ tsp ground cinnamon
2 tsp fennel seeds, toasted and lightly crushed
3 tbsp olive oil
salt and black pepper

For one logistical reason and another, this heavenly salad didn’t make it to the final cut of my Morocco episode of Mediterranean Feasts. Budget and pressures on timing aside, the crew were delighted to keep re-shooting it in different locations – on riad roof tops and in the kitchens of kind strangers – if only to devour the offerings once the ‘wrap’ was called.

Serves four

(p, 35 Plenty More)


The method for this recipe is available in the book Plenty More, available to buy here.
Plenty More |

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Perfect with

  1. Orange blossom water

    The magically exotic potion behind many of our favourite sweet and savoury dishes

    Orange blossom water


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